Pineapple Fried Rice

Instructions

1. Prepare the rice
   Make sure your cooked rice is completely cooled - day-old refrigerated rice works best as it has less moisture and won't clump together when stir-fried. Break up any clumps with your fingers.
2. Cook the eggs
   Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add beaten eggs and swirl to coat the bottom of the pan. Cook for 1-2 minutes until set, then break into pieces with a spatula. Remove and set aside.
3. Sauté the aromatics
   Add the remaining tablespoon of oil to the same wok. Add minced garlic and diced onion, stir-frying for 1-2 minutes until fragrant and onions begin to soften. Add diced red bell pepper and continue stir-frying for another minute.
4. Add pineapple and proteins
   Add the pineapple chunks and nuts to the wok, stir-frying for 1-2 minutes until the pineapple begins to caramelize slightly. If using any additional protein like chicken or shrimp, add it now and cook until done.
5. Incorporate the rice
   Add the cooled rice to the wok, breaking up any clumps. Sprinkle curry powder evenly over the rice and stir to combine. Add soy sauce and fish sauce, continuing to stir-fry for 2-3 minutes until rice is heated through and slightly crispy.
6. Combine everything
   Fold in the cooked egg pieces and thawed peas, stirring gently to distribute evenly throughout the rice mixture. Cook for another minute until everything is hot.
7. Garnish and serve
   Remove from heat and stir in the sliced green onions and chopped cilantro. Serve immediately, garnished with additional cilantro leaves and lime wedges if desired.